Little Black Forest Cake with Raspberry and Vanilla White Chocolate Ice Cream by @cedriklorenzen

N/A

8 servings

🥚

13

Egg yolks

🍬

300 g

Sugar

🥚

8

Egg whites

🍫

80 g

Cacao powder

🍫

150 g

Dark chocolate

🥛

390 ml

Milk

🥛

200 ml

Heavy cream

🍫

150 g

White chocolate

50 g

Isomalt

🍬

50 g

Glucose

🍫

50 g

Chocolate

🫐

Raspberry

🍦

Vanilla

  1. Preheat

    Preheat the oven to 130°C/266°F.

  2. Combine

    Combine 50g of isomalt and 50g of glucose in a saucepan and heat over medium heat until it reaches 150°C/302°F.

  3. Remove the mixture from the heat source once it reaches the desired temperature.

  4. Stir

    Add 50g of finely chopped chocolate to the hot isomalt and glucose mixture and stir quickly until the chocolate is completely melted and incorporated.

  5. Pour

    Pour the chocolate mixture onto a silicone mat, place another silicone mat on top, and use a rolling pin to spread the mixture evenly between the two mats into a thin, even layer.

  6. Transfer

    Carefully transfer the layered silicone mats to the preheated oven and heat for a few minutes until the chocolate is slightly softened and pliable.

  7. Pinch

    Remove the mats from the oven and pinch or pull the softened chocolate's sides to create tuile sticks.

  8. Store in an airtight container with moisture-absorbent packs.

Little Black Forest Cake with Raspberry and Vanilla White Chocolate Ice Cream by @cedriklorenzen

N/A

8 servings

🥚

13

Egg yolks

🍬

300 g

Sugar

🥚

8

Egg whites

🍫

80 g

Cacao powder

🍫

150 g

Dark chocolate

🥛

390 ml

Milk

🥛

200 ml

Heavy cream

🍫

150 g

White chocolate

50 g

Isomalt

🍬

50 g

Glucose

🍫

50 g

Chocolate

🫐

Raspberry

🍦

Vanilla

Preparation Steps

  1. Step 1/8

    Preheat the oven to 130°C/266°F.

  2. Step 2/8

    Combine 50g of isomalt and 50g of glucose in a saucepan and heat over medium heat until it reaches 150°C/302°F.

    Isomalt
    🍬Glucose
    🍲Saucepan

  3. Step 3/8

    Remove the mixture from the heat source once it reaches the desired temperature.

    Isomalt
    🍬Glucose
    🍲Saucepan

  4. Step 4/8

    Add 50g of finely chopped chocolate to the hot isomalt and glucose mixture and stir quickly until the chocolate is completely melted and incorporated.

    🍫Chocolate
    Isomalt
    🍬Glucose
    🍲Saucepan

  5. Step 5/8

    Pour the chocolate mixture onto a silicone mat, place another silicone mat on top, and use a rolling pin to spread the mixture evenly between the two mats into a thin, even layer.

    🍫Chocolate
    📜Silicone mat
    🥖Rolling pin

  6. Step 6/8

    Carefully transfer the layered silicone mats to the preheated oven and heat for a few minutes until the chocolate is slightly softened and pliable.

    🍫Chocolate
    📜Silicone mat

  7. Step 7/8

    Remove the mats from the oven and pinch or pull the softened chocolate's sides to create tuile sticks.

    🍫Chocolate
    📜Silicone mat

  8. Step 8/8

    Store in an airtight container with moisture-absorbent packs.

    🫙Airtight container

Composition

Ingredients

Types

Eggs, Sugar, Baking, Chocolate, Dairy, Sweetener, Fruit, Spices

Ingredients

Egg yolks, Sugar, Egg whites, Cacao powder, Dark chocolate, Milk, Heavy cream, White chocolate, Isomalt, Glucose, Chocolate, Raspberry, Vanilla

Notes

Egg yolks (for the chocolate sponge), Sugar (for the chocolate sponge, mixed with egg yolks), Cacao powder (for the chocolate sponge), Dark chocolate (melted, for the chocolate sponge), Milk (for the vanilla ice cream), Heavy cream (for the vanilla ice cream), White chocolate (for the vanilla ice cream), Isomalt (for the chocolate tuile), Glucose (for the chocolate tuile), Raspberry (used as cake filling, no amount given), Vanilla (for the vanilla ice cream, no amount given)

Allergens

Eggs, Soy, Milk

Dietetics

Dietary regimen

Vegetarian, Pescatarian

Calories

420 kcal

Macro nutrients

Protein: 7g, Carbohydrates: 40g, Fat: 25g, Fiber: 2g, Sugars: 30g

Nutritional Information

Minerals

Calcium: 120mg, Iron: 2.5mg, Sodium: 85mg, Potassium: 220mg

Vitamins

Vitamin A: 220mcg, Vitamin D: 0.8mcg, Riboflavin (B2): 0.3mg

Preparation

Time Information

Temps

Non spécifié

Difficulty

Level

Expert (4/4)

Steps

8 steps

Equipments

Utensils

Saucepan, Silicone mat, Rolling pin, Mixing bowl, Whisk, Airtight container

Appliances

Oven

Type

Type

Type Of Dish

Dessert

Occasions

Special Occasion, Dinner Party

Origin

Source

Platform

instagram

Original Creator

@cedriklorenzen

Origin

Cuisine

French

Geographic

to inform

Various

Aspect

Texture

Moist, Creamy, Crunchy, Smooth, Airy

Flavors

Chocolate, Raspberry, Vanilla, Sweet, Rich

Other

Price

High

Recommended Preservation

fridge

Preservation Infos

Assembled cake with ice cream and cremeux : 2 days (Store cake, cream, and cremeux components in the fridge in an airtight container,Keep ice cream in the freezer until serving,Store chocolate tuile and chocolate bark separately at room temperature in an airtight container with moisture-absorbent packs to keep them crisp,Assemble just before serving for best texture), Vanilla ice cream : 2 weeks (Keep in freezer in an airtight container)